Ever dream you could eat raw cookie dough and it actually be good for you? Now you can with this Healthy Vegan Cookie Dough!
You don’t have to worry about raw eggs, a sugar overload, or even cooking them! This healthy cookie dough recipe comprises simple ingredients like oats and apple sauce.
You can make a batch, pop them in the fridge (or your mouth), and have them on hand when the sweet tooth hits.
Form this cookie dough into tiny balls to enjoy in ice cream or shakes, or you can roll them into larger balls as a bite-size snack.
Why You Need To Try This Raw Vegan Cookie Dough
- Eggless, safe to eat raw!
- Only 10 minutes to make
- 7 simple ingredients you’ll find at any grocery store
- Low sugar
- Delicious snack
- Curbs any sweet tooth
- A healthy, sweet treat (what’s not to love)!
What You’ll Need
Parchment paper or reusable mat
Rolled Oats – For this recipe, you take regular rolled oats and blend them to resemble flour. You could also just use oat flour if you have it on hand or want to skip this blending step.
Almond Flour – I used organic, blanched almond flour. You could make the whole recipe with just rolled oats, but almond flour softens the texture down a bit, which I like. You could try coconut flour too, if you like that flavor.
Refined Coconut Oil – As mentioned under FAQ’s, you could make this recipe oil-free to keep it made just of whole foods. It just may not be a “bite down” texture as much since coconut oil hardens the dough a bit more when it sits in the fridge.
Unsweetened Applesauce – This, like coconut oil, holds the dough balls together more and adds a little nutrient density.
Vanilla Extract – A must for any baked goods, even ones you don’t bake.
Coconut Sugar – I like using coconut sugar because it gives desserts a sort of caramel flavor. You could also use brown sugar or regular cane sugar.
You could also get a dairy-free chocolate bar and cut it up into small pieces.
Sea Salt or Himalayan Pink Salt – This is optional but adds a yummy saltiness to the cookie dough.
How To Make This Healthy Vegan Cookie Dough
Blend the oats to resemble flour and set aside.
Process or blend the coconut oil, apple sauce, vanilla, and coconut sugar. Add the oat flour and almond flour, and pulse until combined.
Take the blender blade out and fold in the chocolate chips.
Roll into tiny balls and place on a parchment-covered baking sheet. Freeze for 15 minutes if serving right away, otherwise, refrigerate.
Serve with some vegan ice cream or “nice” cream!
Healthy Vegan Cookie Dough Recipe
- High-Speed Blender or Food Processor
- Measuring cups & spoons
- Baking sheet or airtight container
- Parchment paper or reusable mat
- 1 cup oats
- 1 1/2 cups almond flour
- 1 Tbsp refined coconut oil melted
- 1/4 cup unsweetened apple sauce
- 1 Tbsp vanilla extract
- 1/3 cup coconut sugar
- 1/4 cup chocolate chips
- Pinch of sea salt or himalayan pink salt
- Blend the oats to resemble flour and set aside.
- Process or blend the coconut oil, apple sauce, vanilla, and coconut sugar. Add the oat flour and almond flour, and pulse until combined.
- Take the blender blade out and fold in the chocolate chips.
- Roll into tiny balls and place on a parchment-covered baking sheet. Freeze for 15 minutes if serving right away, otherwise, refrigerate.
- Serve with some vegan ice cream or “nice” cream!
You could try this recipe with nuts, seeds, or dried fruit as well! There are so many additions to add to this edible vegan cookie dough recipe.
Some additions I would suggest trying are:
– Chopped walnuts, almonds, etc.
– Flax seeds or chia seeds
– Shredded coconut
– Cacao powder
– Peanut butter, almond butter, sunflower butter, or cashew butter
– Chopped dates or raisins
Try out my healthy chickpea cookie dough recipe for another variation.
Frequently Asked Questions
Can I Make It Oil-Free?
Sure! The refined coconut flour is there to harden the cookie dough up a bit while it sits in the fridge. I like this texture best, but it’s not absolutely necessary. You can omit the coconut oil if you’d like.
Can I Bake This Cookie Dough?
You can try it, but I don’t suggest it since it has no egg replacement or baking powder. It most likely will not hold together.
How To Save & Store
This cookie dough is super easy to save in the fridge or freezer.
Fridge: Place in an airtight container or bag, will save up to 5 days.
Freezer: Place in a freezer-safe bag or container, will save up to 2 months.
Defrost: If frozen, allow the cookie dough to defrost on the counter for about 30 minutes.
More Plant-Based Dessert Recipes
Raspberry Cheesecake With A Walnut Crust
Just wait until this sweet treat hits your tongue. You first taste the chewy walnut crust, then the creamy vegan cheesecake center, then finally a tart raspberry topping to cleanse the palate enough for your next bite.
Soft Chickpea Cookie Dough
This chickpea cookie dough can be eaten with graham crackers, pretzels, or fruit (or by the spoonful). It is smooth, creamy, and will satisfy any sweet tooth!
Carrot Date Muffins
Delicious for breakfast or dessert, these Carrot Date Muffins are baked to perfection and melt in your mouth.